Oven‑Roasted Potatoes with Mango Chili Dip

Ingredients

• 1 kg mostly waxy potatoes
• 2 tbsp olive oil
• 1 ripe Mango
• 1 tbsp lime juice
• 5 g brown sugar (½ tsp)
• 1 red chili pepper
• Salt
• 2 sprigs Rosemary
• ½ tsp paprika powder
• black pepper

Instructions

1. 1.

   Wash the potatoes thoroughly and cut them into wedges. Toss with oil in a bowl and spread on a parchment‑lined baking sheet. Roast in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for 25–30 minutes until golden brown, turning occasionally.

2. 2.

   Meanwhile, peel the mango, cut out the flesh from the pit, dice it, and mash half with a fork. Mix with lime juice and sugar.

3. 3.

   Wash, trim, and finely chop the chili pepper; stir into the mango mixture. Season with salt.

4. 4.

   Rinse the rosemary, shake off excess water, and pluck the needles. Combine with salt, paprika powder, and black pepper, then sprinkle over the potatoes and mix well. Return to the oven for an additional 5 minutes.